Secrets from the Cookie Princess: White Chocolate Dipped Red Velvet Graham Crackers

Thursday, February 7, 2013

White Chocolate Dipped Red Velvet Graham Crackers

Oooh, I was so excited about these. I loved the idea of making homemade graham crackers, and with red velvet flavor, then dipped in creamy white chocolate and dotted with festive Valentine's Day nonpareils. A classic, comforting treat with a new twist and a festive spin, these graham crackers are delightful, delicious, and fun. They'd be pretty little Valentine gifts, make for a fun variation as s'mores and are certainly just perfect when munched with cocoa or tea. I took a few to work and my coworkers and I nibbled on them during a staff meeting for a lighter morning snack. Lovely color, nice chocolate flavor and the perfect honey crunch that takes these from cookie to graham cracker.

This recipe is slightly labor intensive because the dough is very sticky due to the amount of honey. But use a well floured surface and rolling pin and keep dusting it on, and you'll make short work of these crackers. When I found this recipe from I am Baker, I liked it's simplicity, so I didn't change much. I opted to pulse the dough in a food processor rather than the stand mixer because I wanted the butter to cut in, like a shortbread, and the food processor always seems to do a better job with that. You can certainly use cookie cutters to make fun shapes, but I went with the classic 2 inch square and used a fork to dot holes in the top. Take note to bake for just the right amount of time. I underbaked the first batch just a touch and while they didn't crisp up like a cracker, they were a nice version of a soft red velvet graham cookie. I only dipped about half of the grahams in chocolate, leaving the rest for dunking and munching. No matter the shape or how you dip them, these graham crackers are a fun and tasty Valentine treat.

White Chocolate Dipped Red Velvet Graham Crackers

Ingredients

2 1/2 cups flour, plus more for dusting
1 cup brown sugar, packed
2 Tablespoons cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
7 Tablespoons butter, cold
1/3 cup honey
5 Tablespoons milk
1 Tablespoon vanilla extract
1/2-1 teaspoon red gel food coloring, to desired color
8 ounces white chocolate (not shown)
nonpareils for dipping (not shown)

In a food processor, pulse flour, brown sugar, cocoa powder, baking soda and salt until combined. Cut butter into cubes and add to flour mixture in food processor. Pulse until incorporated to a coarse consistency.

Measure honey into a large measuring cup, then add milk, vanilla and food coloring, stirring to combine.

Add honey mixture to flour mixture and pulse until incorporated and a sticky dough comes together. Note: Dough will be very sticky.

Turn dough out onto a very well floured surface and divide in half. Working with half the dough at a time, dust with more flour on top and dust rolling pin, then roll to about 1/4 inch thickness, dusting more flour as necessary to prevent sticking. Cut to desired shapes. Note: I measured 2 inch squares and cut with a pizza cutter.

Gently transfer to a parchment or Silpat lined baking sheet. Use a brush to dust off excess flour, then using a fork, dot two rows of holes in each cracker.

Bake at 350 degrees F for 6-8 minutes, watching carefully so as to not burn.

Remove from oven and cool on sheets for 5 minutes then move to wire racks to complete cooling.

While crackers cool, melt chocolate. Note: I used the Wilton Chocolate Melting Pro, but use whatever melting method you like best. Dip cooled graham crackers in white chocolate, then in nonpareils to decorate. Arranged on a plastic or waxed paper covered tray and chill until chocolate is set.